Recipe contributed by Tracy Crane, PhD, RDN
This versatile side dish is high in insoluble fiber, a type of fiber that adds bulk to stool and improves regular bowel movements. Asparagus and lemons are both high in antioxidants that help decrease inflammation and lower blood pressure. Olive oil is high in monounsaturated fats and antioxidants oleocanthal and oleuropein, all of which are part of a heart-healthy diet.
Nothing says "springtime" more than bright green, crispy asparagus!
Ingredients
1 pound of fresh asparagus
1 ½ teaspoon olive oil
¼ tsp salt
1 tsp fresh thyme or ¼ tsp dried thyme
1 Tbsp fresh basil or 1 tsp dried basil
2 Tbsp fresh grated parmesan cheese
Zest and juice of 1 large lemon
Red pepper flakes (optional)
Steps
Preheat your oven to 425 degrees F.
Line a rimmed baking sheet with parchment paper or lightly coat with non-stick cooking spray.
Snap or trim off the woody ends of the asparagus. Discard the stem ends.
Place the asparagus on the baking sheet. Drizzle with olive oil and sprinkle with salt and dried herbs (if using). Gently toss everything together, then spread asparagus in an even layer on the baking sheet.
Roast the asparagus for 9 to 11 minutes (for thin stalks) or 15 to 20 minutes (for thick stalks) or until just fork tender. Turn the baking sheet half way through cooking to help the asparagus cook evenly.
Place cooked asparagus on a serving dish, then top with fresh herbs (if using), parmesan, lemon zest and juice, and red pepper flakes (if using).
Serve this dish warm or at room temperature.
Comments